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Pumpkin Pie Drops

Impress your friends and family with these easy pumpkin pie drops.

What's so impressive about a simple drop cookie?

Well, these cookies surprise everyone because they smell and taste just like traditional pumpkin pie!

Now, how about a little history on pumpkins and pumpkin pie.

The pumpkin is native to North America and pumpkin pie is a favorite dessert on dinner tables in both the United States and Canada for both Thanksgiving and Christmas holidays.

Pumpkins were eventually exported to France and from there made their way to England where the pumpkin flesh was adopted as a delicious pie filling.

The Pilgrims introduced pumpkin pie to New England when they settled, but the English method of cooking pumpkin took a totally different course some time in the 19th century - English pumpkin pie was made by baking the whole pumpkin after filling it with applies, sugar and spices!

Pumpkin flavor has since become synonymous with fall and every year you can find specialty pumpkin-flavored goodies:

  • Pumpkin Pancakes
  • Pumpkin Cheesecake
  • Pumpkin Candy
  • Pumpkin Beer/Ale
  • Pumpkin Coffee
  • Pumpkin Ice Cream or Frozen Yogurt
  • Pumpkin Cake Donuts
  • Pumpkin Shakes
  • Pumpkin Scones
  • Pumpkin Bagels with Pumpkin Cream Cheese
  • Pumpkin Muffins

Now, back to our drop cookie recipe that tastes just like pumpkin pie.

Pumpkin Pie Drops

Pumpkin Pie Drops

Pumpkin Pie Drops Cookie Recipe

  • 1 cup butter, softened
  • 1/2 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 egg
  • 1 cup canned pumpkin
  • 2 tablespoons finely chopped crystallized ginger
  • 2 cups all-purpose flour
  • 1/2 cup chopped almonds, toasted (optional)
  • 1 recipe Browned Butter Drizzle
  • Chopped almonds, toasted (optional)
  • Finely chopped crystallized ginger (optional)

Browned Butter Drizzle
In a medium saucepan heat and stir 1/3 cup butter over medium-low heat until butter turns golden brown. (Be sure to not burn the butter.) Remove from heat. Whisk in 2 1/2 cups powdered sugar, 1 teaspoon vanilla and enough milk (2 to 3 tablespoons) to make an icing of drizzling consistency.

  1. Preheat oven to 375F degrees.
  2. In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds.
  3. Add granulated sugar, brown sugar, pumpkin pie spice, baking powder, baking soda and salt and beat until combined, scraping sides of bowl occasionally.
  4. Beat in egg, canned pumpkin and the 2 tablespoons crystallized ginger.
  5. Gradually add flour, beating until combined.
  6. If desired, stir in 1/2 cup almonds.
  7. Drop the dough by rounded teaspoonfuls about 2 inches apart onto ungreased baking sheet.
  8. Bake for 10 to 12 minutes, or until bottoms are light brown.
  9. Remove from oven and transfer cookies to wire racks to cool completely.
  10. Place Browned Butter Drizzle in a heavy resealable plastic bag.
  11. Seal bag and snip a small hole in one corner.
  12. Drizzle icing over cooled cookies.
  13. If desired, sprinkle cookies with additional chopped almonds and crystallized ginger, pressing additions lightly into icing.
  14. Let cookies stand until drizzle sets.

This recipe makes about 48 Pumpkin Pie Drops.

Harvest Pumpkin Cookies
These classic drop cookies are perfect treats for Halloween, Thanksgiving and Christmas - or any special occasion.

This recipe calls for dried cranberries, but feel free to substitute raisins or currants if you prefer.

Harvest Pumpkin Cookies

Harvest Pumpkin Cookies

Harvest Pumpkin Cookies Recipe

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground allspice
  • 1 cup butter, softened
  • 1 cup sugar
  • 1 cup canned pumpkin
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 cup chopped pecans
  • 1 cup dried cranberries
  • Pecan halves (about 36)
  1. Preheat oven to 375F degrees.
  2. In a medium bowl, combine flour, baking powder, cinnamon, baking soda, salt and allspice and set aside.
  3. In a large mixing bowl with an electric mixer on medium speed, beat butter and sugar until light and fluffy.
  4. Beat in pumpkin, egg and vanilla.
  5. With mixer on low speed, slowly add dry flour mixture and beat until well blended.
  6. Stir in chopped pecans and cranberries with a spoon.
  7. Drop the dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheets.
  8. Slightly flatten each cookie with back of spoon.
  9. Press one pecan half into center of each cookie.
  10. Bake for 10 to 12 minutes, or until golden brown.
  11. Remove from oven and transfer cookies to wire racks to cool completely.
  12. Store cookies in airtight container at room temperature or freeze for up to 3 months.

This recipe makes about 36 Harvest Pumpkin Cookies.

Pumpkin Drops with Orange Frosting
Even your favorite little "cookie monster" will love these delicious and nutritious cookies.

Frosted Pumpkin Drops

Frosted Pumpkin Drops

Frosted Pumpkin Drops Cookies Recipe

  • 1/2 cup butter
  • 1 cup sugar
  • 1 egg
  • 1 cup canned pumpkin
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1 cup raisins
  • 1 cup chopped pecans or walnuts

Orange Frosting

  • 2 cups confectioners' sugar
  • 2 tablespoons butter, softened
  • 3 tablespoons finely shredded orange peel
  • 2 tablespoons orange juice
  1. Preheat oven to 375F degrees. Lighlty grease cookie sheets or line them with parchment paper.
  2. In a large bowl, cream together butter and sugar until light and fluffy.
  3. Add egg, pumpkin and vanilla and mix well.
  4. In a medium mixing bowl, stir together flour, baking soda, cinnamon, salt and nutmeg.
  5. Slowly add dry flour mixture to the pumpkin mixture and mix until well blended.
  6. Stir in raisins and chopped nuts.
  7. Drop dough by rounded teaspoonfuls about 2 inches apart onto prepared cookie sheets.
  8. Bake for 12 to 15 minutes, or until lightly browned.
  9. Transfer cookies to wire racks to cool completely.
  10. Mix orange frosting ingredients together, setting aside 1 tablespoon of shredded orange peel, and spread on cookies.
  11. Garnish tops of cookies with shredded orange peel.
  12. Store cookies in airtight container between sheets of wax paper.

This recipe makes about 4 dozen Frosted Pumpkin Drops Cookies.

Cookie Baking Tips

  • Bake your cookies in the middle of the oven for best results. If baked on the bottom rack, they are likely to burn.
  • Make sure your oven is preheated to 375F degrees before putting the first batch of cookies in the oven.
  • Always let cookie sheets cool completely before dropping new cookie dough.

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